Creamy Mango Coconut Treats (Print)

Enjoy creamy vegan popsicles made with mango and coconut for a refreshing summer treat.

# Components:

→ Fruits

01 - 2 large ripe mangos, peeled and diced (about 2½ cups / 400 g)

→ Coconut Mix

02 - 1 can (400 ml) full-fat coconut milk
03 - 3 tbsp maple syrup or agave syrup
04 - 1 tsp vanilla extract
05 - Pinch of salt

# Directions:

01 - In a blender, combine diced mangos and 1 tablespoon of maple syrup. Blend until smooth.
02 - In a separate bowl, whisk together the coconut milk, remaining maple syrup, vanilla extract, and a pinch of salt until fully combined.
03 - Optional: For a marbled look, alternate spoonfuls of mango puree and coconut mixture into popsicle molds. For layered popsicles, pour the mango puree halfway, freeze for 30 minutes, then top with coconut mixture and insert sticks.
04 - Insert popsicle sticks and freeze molds for at least 4 hours, or until fully set.
05 - To release, run the molds briefly under warm water. Enjoy immediately.

# Chef Secrets:

01 -
  • These popsicles are not only creamy and tropical but also completely guilt-free.
  • They take just minutes to prepare, giving you more time to soak up the sun.
02 -
  • I once forgot to add the coconut milk, and while the mango puree was delicious, it lacked that creamy texture.
  • A splash of lime juice added to the mango puree transformed the popsicles, giving them an extra zing that you won't want to skip.
03 -
  • Use frozen mango chunks if fresh mango isn't available, but thaw slightly before blending.
  • A dash of lime always enhances the fruit flavors beautifully.
Back